Blogmenu

Be Social ! Be cool !

Follow Us

Food Articles

« When I was just a little girl [cit.] » and my grandmother used to prepare the gattò of potatoes I thought that was actually cooking a cat of potatoes O.O. It took me some years to realize that what we call gattò in Italian it means cake in French: Gâteau. It is funny how commonly, during the childhood, you mix-up the meanings of the words. For very long, I thought my grandmother’s name was mammina (mummy), since my mom, my aunts and uncle were calling her so.

So let's go now to the interesting part :)

Something in the air is suggesting the song “Whatever Will Be, Will Be (Que Sera, Sera)” sung by Doris Day (Video on youtube) and soundtrack of Alfred Hitchcock’s movie - The Man Who Knew Too Much.

Ingredients:

1.5 kg of potatoes

80 gr of butter

4 egg white

3 yolks

100 gr of salami

100 gr of parmesan

50 gr of pecorino romano

250 gr of provolone (can be replaced by the cheddar)

½ glasses of milk

Salt, pepper, nutmeg

Breadcrumbs

Boil potatoes with the skin until theyare cookedthrough. Place it in an ice bath and peeled it easily with your hands. Here is a nice tutorial

Smash the potatoes, add white eggs, the yolks, and the milk. Adjust with salt pepper and nutmeg.

Cut the provolone and the salami in cubes.

Mix all together, including parmesan and pecorino.

Cook it in the oven at 200 °C for about 30 minutes until the top looks crispy.

Easy, handy and tasty. Enjoy your meal.

Grease the pan and pour the mixture. Spread the top with breadcrumbs and butter chops.

Here we are. We are back after quite some time. Today We celebrate Carnival with the Migliaccio. It is a typical cake from Campania (Napoli), which once upon a time was prepared by the farmers with the poor available ingredients: ricotta, eggs, and citrus. In a small village called Montemarano. During the Carnival, there is a folk tradition where a long queue of people dance, take a look maybe next year you will wish to be with them: NCCP.

This take me to the childhood when my grandmother used to prepare it for my grandfather’s name-day. The 17th of January, the day of saint ‘Antonio abate (sant’Antuono), is celebrated with a big fire. The saint is known as the protector of the fire. The fire is lighted the night before and it will burn until it extinguishes. It is a symbol of penitence, where all the people take part. The shepherds (mulattieri), fire keeper, once the fire is turn off will let people take home the embers since they will keep the bad luck away.

In Neapolitan, we use to say: “who celebrate Sant Antonio, will have a good year.” "Chi festeggia sant'Antuono, tutto l'anno 'o pass' bbuon".

Ingredients:

200 gr semolina

500 g milk

500 g water

350 g ricotta cheese

250 g sugar

4 eggs

40 g butter

Zest of one orange or lemon (whatever you have in the fridge ;))

1 vanilla bean

1g of Salt

Icing sugar as topping

Warm in a pan milk, water and the orange/lemon zest. Before star to boil, remove the zest and add the butter. Afterward, add gradually the semolina. Keep stirring until become creamy, move it in a big container where can rest and cool down.

Whip the eggs with the sugar and the seeds of the vanilla beans. Cut the vanilla bean on the edges and scrape with the knife.

In a separated bowl sift the ricotta.

Now mix everything: first the ricotta with the whipped eggs, then the semolina. Once you have a creamy consistency without clamps, move it to a roughly 22 cm cake pan.

yesterday afternoon we decided to make pizza. Actually, this is not pizza, I would call it “pizza bread”. Pizza normally is made with flour, water, salt, oil, and yeast. Instead of water, we used milk and egg. This makes the dough more elastic and soft. Switch on your radio and give us a chance to take you step by step to the perfect pizza bread for a night with friends. We had the company of electronic music. check it

Ingredients:

250 g of milk

1 egg

50 g oil

40 g of fresh yeast

550 g of flour

sugar

salt

Warm up the milk (35 °C), add a teaspoon of sugar and dissolve the yeast. If you use the fresh yeast the amount will be the same while if is the dry one use the half. In the second case, the growing time of the dough will be at least of 3 hours.Include

Include the oil and the egg and mix vigorously. I usually use the olive oil that gives a very strong taste. If you do not like it, the sunflower oil it is a good alternative, with a more gentle taste.

Place the flour into a big container and give the shape of a Vulcano. Place two teaspoons of salt in one corner and pour the emulsion into the hole. Make sure that in this stage the salt does not enter in contact with the yeast. This will avoid the yeast to be killed.

Mix the dough until it will not be sticky. In case it is too watery, help by adding some flour.

Let it grow for a couple of hours into a humid warm place. I use to cover the dough with plastic film. I keep it in the oven (off). In case you do not have the plastic film, put a glass of water in the oven.

To make the pizza, put some flour on the table and roll the pizza by using a rolling pin. Normally the proper pizza is made by hand.

Since this is not pizza we can make our life easier.

Let the pizza grow once again for 30 minutes. In the mid time, switch on the oven at 250°C. Stuff the pizza as you like the more.

Enjoy and please share with us your experiments. We are sure you will have success.

If you will prepare the Hawaii, please do not let us know (that is not considerable for Italians, it is really too much).

Here is our version … traditional and handy and tasty of course.

The combination of the gray Danish sky together with our introspective mood take us directly into the Black Sabbath \m/ – let’s start with “paranoid” – waiting for the concert at the CopenHell in Jun 2016.

Ingredients:

Aubergines

Egg

Flour

Tomato sauce

Parmesan

Mozzarella cheese

Slice the aubergines – round or long shapes – as you like the more. In many recipes, it is suggested to salt the slices with cooking salt. This is a step we do avoid it but I will explain it anyway.

(Prepare a layer of aubergines into a colander and strew it with cooking salt, then repeat the process for all the slices. Place a duster to cover the pile and put a weight on the top. This step will remove the vegetation water and the bitterness.)

Wisp the eggs, 2-3 depending on the number of aubergine slices.

First dip the slices in the eggs, then in the flour and then deep fry.

This is the most boring and time consuming part :) :P but the result is soooooo tasty :@

To prepare the tomato sauce, place into a pot olive oil and 1 or 2 gloves of garlic. When the temperature of the oil is right pour the tomato sauce, put salt and pepper.You may prepare the tomato sauce from scratch. If this is the case I would suggest to use either cherry or san marzano tomatoes. The tomatoes must be cut into small pieces and cooked until they start boiling, lose consistency and the sauce become thick . If you do not like the skin and seeds you can blend and sift it afterwards.

Prepare a layer of tomato sauce on the bottom of the tin.

Prepare a layer of aubergines, a layer of tomato sauce, chopped mozzarella cheese and parmesan. Repeat the procedure and keep going until it's full. The very top is covered only with tomato sauce and parmesan.

Cook for 20-30 minutes at 200 °C.

I tell you to enjoy the pargmiana, it is never too late.

This technique will teach you how to beat the egg and kind of tips around it. At the end you will be able to prepare cream, herbal preparations rather than sweet or savory dough base.

Make sure you have on hand:

At least one egg

A bowl

A fork

A whip kitchen

To begin get a bowl not too profound. This will allow you to beat the egg without tricking too much with the fork. To whisk you could also use the classic whip kitchen. For small amounts it is definitely more functional the fork. It will be important to proceed by washing the egg that you want to beat. It may seem an unnecessary step but it is not. Eggs are subject to the risk of salmonella. It will always be better to wash the shell to prevent contamination of food. Then you break the egg. Just a rap on the shell with a fork or knife. It will be sufficient to cause a small tear. At the point of this break you place your thumbs and without too much force will open the egg over the bowl. You proceed by checking that there are bits of shell. In the event, remove it carefully with the aid of a fork.

Now add a little salt. This step is very important. A pinch of salt will help the the procedure. Now whisk with a fork. The important thing is to keep your arm still and let work only the wrist. Hand the fork right on top of the handle to havethe help by the "lever principle". Remember to work energetically.

The fork should be almost parallel to the work surface. Depending on the force applied and how long you will whisk the egg will get different results. The egg can be said to be ready when no lumps out. Continuing to whisk you get a compound more foamy effect .